About This Product
Natural cocoa powder in the standard grade is unalkalised cocoa specified at 10–12% fat, pH no lower than 5.0 and moisture not above 5%. Limits of 12% total ash, 1.75% shell, 1.0 acid-insoluble ash and 6.0 ash alkalinity as K₂O apply, and the powder is ground to a fineness of 99.0–99.9%.
Its acidity balances bicarbonate in chocolate cake, muffin and cookie recipes, and it generally gives a lighter brown shade than alkalised cocoa. Other outlets include instant cocoa mixes, biscuit sandwich creams, ice cream and chocolate spreads.
Its certificate limits are identical to those of the premium natural grade. On the reference lot, this grade measured 10.32% ash, 1.66% shell and 5.32 ash alkalinity as K₂O, so buyers comparing the two should review lot certificates side by side. Agree the sieve size, microbiological criteria, pack format and fitness for the intended food before ordering.
Specifications
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Available Specifications
Start with the recipe and the market
- Finished food, target function and process conditions
- Required grade, physical form and critical limits
- Destination market and permitted-use requirements
- Quantity, packaging and delivery destination
Confirm the evidence before ordering
Food-grade identity alone does not establish permission for every food or country. Confirm permitted use, limits and labelling requirements for the intended market. Certification availability must be checked for the nominated product and manufacturing site.
Product illustrations show representative material and packaging. The quotation confirms the actual source, grade, pack size and labelling.
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